Barbados

Okay, this is a cheat, I could not find a Bajan recipe, so here is one from Grenada.

Pigeon Peas and Rice cooked with 'seasoning'

• 125g dried pigeon peas, picked over, soaked and drained
• 3 tablespoons olive oil
• 3 cloves garlic peeled and finely chopped
• 4-5 tablespoons Caribbean seasoning sauce
• 475 ml long grained rice (not basmati)
• 1 1/2 teaspoons salt
• 850ml vegetable stock, well-stirred canned coconut milk or water.

Put the pigeon peas in a medium saucepan with water that covers them by 5 cm. Bring to the boil. Cover partially, turn the heat to low and simmer gently until the peas are tender, about 1 1/4 to 1 1/2 hours. Drain the peas.

Put the oil in a wide, heavy, preferably, non-stick saucepan and set over medium-high heat. Put in the garlic. As soon as the garlic turns golden, put in the Caribbean seasoning sauce. Stir once or twice, then put in the rice. Stir the rice gently for 1 minute. Put in the drained pigeon peas and the salt. Stir gently for another minute. Now pour in the stock (or coconut milk or water) and bring to the boil. Boil rapidly for 1 minute, stirring gently now and then, cover tightly and turn the heat to low. Cook for 30 minutes, stirring gently after 20 minutes and quickly covering again. Serve 6.

Caribbean Seasoning Sauce

• 30g bunch of fresh oregano
• 30g bunch of fresh thyme
• 15g fresh chives
• 1-4 jalapenos or 1/2 to 1 habanero chilli, coarsely chopped
• 1 large onion, peeled and coarsely chopped
• 285g fresh basil leaves (no stalks) coarsely chopped
• 10-12 cloves garlic, peeled and coarsely chopped
• 1 stick celery, coarsely chopped
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground tumeric
• 1 and 1/2 teaspoon paprika
• 1/2 teaspoon sugar
• 250ml red wine

Combine all the ingredients in a food processor or blender until you have a very coarse paste. Put in a clean jar and refrigerate until needed.